Raspberry Mushroom Kabobs

1. 1

   Remove mushroom stems and reserve for another use.

2. 2

   Blanch mushroom caps in boiling salted water for 5 minutes.

3. 3

   Dissolve preserves in red wine vinegar.

4. 4

   Stir in mustard, garlic, parsley, salt and pepper.

5. 5

   Drain cooked mushrooms and add to sauce to cool.

6. 6

   (Recipe can be prepared to this point up to 3 days in advance.)

7. 7

   Thread 3 to 4 mushrooms on each of 12 skewers.

8. 8

   Place skewers on preheated grill.

9. 9

   Cook for 3 minutes on each side before serving.

No additional tips available.